Sitca Information

Samui Institute of Thai Culinary Arts was founded in 1999 by Thai master chef Roongfa Sringam and Martin Amada, an American media producer and food entrepreneur. The two met while working in the islands hospitality industry. SITCAs hands-on cooking classes for visitors to the island were an instant hit. Soon after, with the ever growing popularity of Thai food growing worldwide, there came a demand for hands-on intensive training for cooks and chefs who wanted to delve more deeply into the cuisine. To accommodate this, SITCA developed a unique curriculum designed for foreign culinary professionals and keen amateurs. SITCA occupied a 300 square meter purpose built facility with two teaching kitchens, a dining room, and a retail shop. It earned an international reputation as a learning center where non Thais can acquire hands-on experience and training with a level of detail and personalized attention that is offered nowhere else in the world. Due to the impact of COVID 19 on Thailands travel industry, the Samui Institute of Thai Culinary Arts closed its doors in April 2020 when SITCA director Roongfa Sringam returned to the island of Phuket where she grew up. She continues to offer training in the Thai culinary arts in a home style setting.